1-lb. can salmon, drained, boned, and flaked 1 cup cooked peas (8-oz. can), drained 2 tbsp. finely chopped green pepper 1 cup grated cheese (¼ lb.) ½ cup milk 2 tbsp. mayonnaise ⅓ cup milk 1 cup Bisquick
Heat oven to 450° (hot). Mix salmon, peas, green pepper; spread in greased 10x6” baking dish. Blend cheese, ½ cup milk; pour over salmon. Mix mayonnaise, ⅓ cup milk, Bisquick with fork. Drop with spoon on salmon mixture. Bake 10 to 15 min., until browned. 6 servings.
CORN AND SHRIMP CASSEROLE
⅓ cup chopped green pepper 2 tbsp. finely chopped onion 2 tbsp. fat 2 tbsp. Bisquick 1 tsp. salt ¼ tsp. pepper 2 cups cream-style corn (no. 303 can) 1 egg, slightly beaten 1½ cups cleaned raw or cooked shrimp
Heat oven to 450° (hot.) Sauté green pepper and onion in hot fat. Blend in Bisquick, salt, pepper. Add corn. Stir until mixture boils. Take from heat; gradually stir mixture into egg. Add shrimp; pour into greased 1½-qt. baking dish. Cover with Meat Pie topping ([p. 6]). Bake 15 min. 4 to 6 servings.
SUNDAY DINNER ON SATURDAY NIGHT
Oven-Crisp Chicken and Biscuits
Broccoli with Lemon Butter
Tomato-Cucumber Salad
Strawberry Glacé Short Pie ([p. 9])
Coffee
OVEN-CRISP CHICKEN AND BISCUITS